1 / In a bowl mix veal, mint, shallot and season.
2 / Heat the pan to 2/3 of the power of the hobs and make the test of the drop of water.
3 / Shape meatballs and place in pan.
4 / Fare color all sides of the balls and deglaze with a 1/2 glass of water.
5 / Reduce the heat to 1/3 and finish cooking 5 minutes.
6 / Grate radishes and then season with rapeseed oil, vinegar, salt and pepper.